Tex Mex Skillet Zucchini
Tex Mex Skillet Zucchini - low carb one pot meal that comes together under 30 minutes, loaded with veggies, spices, juicy sauce and amazing tex mex flavors!!
Servings: 5
Ingredients
- 2 tbsp Olive Oil
- ½ tsp Cumin Seeds
- 1 Finely Chopped Serrano
- 1 tbsp Minced Garlic
- 1 cup Finely Chopped Onions
- ½ cup Chopped Green Bell Peppers
- 1 tsp Salt
- 2 Sliced Zucchini
- 15 oz Canned Black Beans 1 small can
- 1 cup Corn Kernel fresh or frozen
- 1 tbsp Taco Seasoning
- ½ tsp Cumin Powder
- ¼ tsp Red Chili Powder
- 1 cup Mild Enchilada Sauce
- ¾ cup Mexican Blend Shredded Cheese
- ¾ cup Shredded Spicy Colby Jack Cheese
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
Toppings/Sides
- 1 Avocado
- 1 cup Sour Cream
- 1 cup Salsa
Instructions
- Saute oil in a cast iron skillet. Any heavy bottom wide pan would work well too!
- Add cumin seeds and wait for it to form aroma and deepen the color.
- Add chopped serrano and minced garlic. Saute until the raw smell of garlic disappears.
- Add chopped onions along with 1 tsp of salt. Mix well. Saute on medium/high heat for couple of minutes so onions are still crunchy.
- Add chopped bell pepper and saute for couple of minutes.
- Add corn kernel and saute for couple fo minutes.
- Add sliced Zucchini and saute on high heat for 3-5 minutes or until they start to soften just a little, but still have a good crunch.
- Add drained/washed black beans along with taco seasoning, red chili powder and cumin powder. Mix well.
- Add tomato sauce/mild enchilada sauce. Mix well. Cook for 2-4 minutes until the sauce is hot. Taste for salt/spices, add more if desire.
- Add ¼ cup mexican blend shredded cheese and ¼ cup spicy colby jack cheese. Mix well.
- Sprinkle rest of the cheese on top and cover it until the cheese is melted.
- Take it off the stove, sprinkle chopped cilantro and scallions.
- Serve it hot with side of fresh avocado, lemon wedge, sour cream, salsa and some corn chips for crunch!
